YOUR ESSENTIAL WEEKLY BUDGET MENU FOOD/FORERIENDS; er mum ed 5 ways with pra Cooking fomone JOON oltestest IllDon Carlos olive oils renowned for is health benefits particularly when compared with other cooking ols and yellow fat. Iisa rich source of vitamin € and vitamin K and also has a high content of monounsaturated fats and antioxidants. Studies have shown that offers protection against heat disease by controlling LOL ("bad") cholesterol levels while raising HDL (the "good" cholesterol levelsEasy Food team ‘Acting Ector Emily Manni ‘erannng@atrapubisting fave rope Bosbory Sees pe 60 Eeitoril Assistant Pamala Mahon ‘praherv@zarepubising. com fave repo: Cheven note soup page 18 ‘Adversing Sales Manager Stephen Pearson Spearsondeatvapubistirg cm «287 531 fave recipe: Coconut pan showers page 26 ‘Advertising Sales Exccutive Ann Pye ‘apyloatvaptlisting com «01287 8630 fave repo Qu ume page 18 Design ‘Meola Burges urgesteavapubishing cary fave oop: Song gears Soaghopape 22 ‘Andi Anderson ‘grcorsondatvanblihing com favs one: Sirgapare nels page 24 ‘Siobhan Metab Smerabeezshapubishiog com fave recipe: Cainer and spinach cy gage 14 ‘Aoife Cunningham fazunninghamdzarvepblshing com fave rece Spy bacon pz page 17 Publisher Gina Mitindou inadoubBzarepusshing com 01 287 3634 rope God fut wit ache pape 29 ‘Commercial Director John Malina muline@ratvansiesng com + 01287 622 {ave rape Tha oe! sale page 45 semsinO zea. Circulation Manager John Dempsey ayearaubising com repo: Quek hedgooe page 16 ‘Accounts Ann Oren sobiendeatapubishig.com fave reape Laman fool age 17 Prolreader Emer Taste. fave rape Dreamy ereany us page 4 Photography «henna Mp Retard, Stockoodi, and ‘ne magis Suterteck Fa psitny Za Pb 8 icin so drut Dscenbe 0 yt ag ano easeans 27,102 Pietra” ld wwurmeasyfoodie Welcome AAs the days brighten and the sun makes an occasional appearance, we live in hope that this is the sign of better weather to come. ‘Asa result, this month's issue of Easy Food is packed with recipes that see us (hopefully!) shed the shackles of winter and start to look forward to our favourite summer foods. Our newly extended weekly budget menu (page 13) is perfect for planning your meals ahead, while some fresher takes on pasta (page 20) will iven up this midweek staple. Preparing a main course salad may seem like a contradiction in terms, but our flavoursome options (page 32) fit the bill perfectly — you could also add in some of this month's seasonal fruit and veg (page 30) to boost flavour even further. For weekends when we have a litle more time, trying some new flavours is a great way to extend your knowledge. Tasty Thai recipes (page 44) are on the cards in this issue, as well as a selection of delicious desserts (page 48) for easy entertaining ~ perfect for the upcoming bank holiday weekends! If you are on the hunt for even more recipes, articles and tips, make sure to visit www.easyfood ie—while you're there, don't forget to leave ‘your favourite tips in our foodie forum! And for an Easy Food fix on the go, check out the fab Easy Food app (€2.39, available on the App Store) Which has 500 Easy Food recipes, a handy shopping list function that lets ‘you add ingredients as you browse through the recipes, and a selection of printable coupons. The Easy Food team will also be at the Ideal Homes Show at the RDS, Dublin from April15-17th, so make sure to stop by and meet us at what promises to be a great event, We hope you enjoy the issue! HOW TO CONTACT US Subscription enquiries: New and existing subscribers, any change of personal details or backissue equities catt IR: (01) 654 4015 UK: 01371812955 General enquiries: editoressyfood @zahrapublishing.com or writ to Eltor, Easy Food, Zahta Publishing, 1st Floor, Zoe House, Church Rosd, Greystones, Co. Wicklow Easy Food 3Easy Fooc What's For © Dinner? 3 Welcome to Easy Food Quick and easy mealtime solutions that will be a hit 6 Your Say with the whole family! tips and favourite recipes 20 Pasta Please 8 Food Bites ‘Yournews nuggets forthemonth ahead 32 Substanial Salads Salads that packa punch 4 Easy Food Take your time making dishes with a healthy emphasis Family Favourites Classes that wl appeal tall the family Easy Entertaining ‘After dinner delights ‘way 20n1The Inside Track The tips and tricks that promise to make you a etter home cook! 80 Grow Your Own ‘Your gardening to-dolist for May 8 The Easy Edible Balcony Make the most of your baleony and get growing 8: Kitchen Know-How Tips, tricks and sls for kitchen greatness Larder Luck Make the most of your sown store cupboard oo sea 0 An Easter Feast Family diningat ts fest Sweet Treats Chocolate heaven awaits! 8 AGreat Night In... Get creative with your icecream Hey Presto! ‘Add some alia fa to mealtimes Byte PCy POUT sg ae Pr as PRM Og Praag ec wwurmeasyfoodie Easy Food 5What you’ve been talking about Your say We're always really pleased to hear from our readers in the Easy Food office, so keep sending your letters and emails in! Here's a selection from our post bag and inbox. APP FOR ANDROID? Deer Ets, Fist ofa, thank you so much fora rest magazine. As 8 busy working mum of 8 ‘one-year boy it'shard to always make something fast and nutritious once | gethome from work, but your magazine has helped so much. Thank you! | wes also wondering if the Easy Food a0 willbe available for Android inthe future? Trani, Cristina, by eral Editor's note: Christina, at present the app is only available through the App Store for Phone, ‘Pod Touch and iPao users, but we wil keep readers noted should this change, On facebook this month... ‘We are thilled to now have overs, 300, Facebook fans! To say a big thank you this ‘month has sen lots of competitions for vouchers and cookbooks We loveto see you posting you favourite reipes from the ‘current issue andits even better when We get to sea photo ofthe results! BAKE UP A STORM Dear Eltor lama very big fan of Easy Food, | have every issue since the very fist one and | have also introduced many of my finds toi. At ‘the moment | am doing my second term of Sugaroraf/Cake Decorating evering cesses, | decided to do this as have always had an interest in baking and have always made birthday, Christmas and occasion cakes for iy family over the years. My knowledge was very basic and stemmed back to what I learned fom my mother and my Home Economics, classes in school | was wondering if you could doa feature (on sugerrafucake decorating - nothing too complicated, just some basic decoratinghiping skils and whore basic sugacraft items can be obtained in Ireland, Noting is rier that homemade cake using fresh ingredients and with these hard times where money is tight, it ‘would be a great way to show people how to ‘ake their fora special occasion. Keep up the good work Bernadette, Co. Waterford Editors note: Thank you Bermadett. We will certainly keep this in mind fora future issue. LOCALLY GROWN Toa the Easy Food toa! Hjust want to thank you for such a jam-packed and diverse magazine every month! My circumstances have changed since your fist issue, but with Easy Food at just €3, | know I can ‘veat myself without feeling guilty! Hove your What’ in Season st and find buying these preduts keeps my shopsing billdowm, especialy as | now shop localy 2s Cee eure a es Eat st Sabe, Dublin: Ls 6 Easy Food Tene ch as possible. Veg really does taste better when itcomes wrapped in muck as opposed to ccelophane! Keep up the great work, Denise, County Cork FAMILY-FRIENDLY Dear Estor, lam a single, working mum with two chien ‘and | woul lke to take ths opportunity to thank you for having this wonderful magazine sistributed in South Ac, “The easy simple and delicious recipes that ate put together by your team have become {2 success for me for my family to enjoy. ook forward 10 reosivng the new issue every month, as cant wait to show off with new ideas end tastes, When | have my extended {amily vey, Ioan make new things and the compliments | receive are just over whelming, Please keep them coming and keep up the ‘900d work Jackie, Johannesburg Dinosaur birthday cake, made using the Easy Food cake template from the August! Sept 2010 kids issue. Made by Jo Kelly for her {grandson's 4th bithday. Well done Jo! say 2017Tell us what you think... wwwrmessyfoodie La 73 ur altnew magazine website, wwweasyfood.e, has launched and is packed ful of recipes, articles, top tins, step-by-step instructions to boost your kitchen skils, and advice on growing your own fruit and vegetables. Take a few minutes to sit down with a cuppa and browse the site, and while you're there, make ute to visit our forum where foodies ccan unite with chat, advice, recipe swanping and tried-and:tested tips! your “This is my heather take con prawn toast, rather then Using the tracitonal dep tied ‘method, thsi fess greasy = Suktvinder Kaur 1b cooked prawns Tega 2 tbsp finely chopped spring onions 2 thep freshly grated ginger 1 thsp light soy sauce (or dark if you prefer a stronger flavour) 1 top sesame oil ‘Several slices of white bread Sesame seeds 1 Blitz together the prawns, egg, spring onions, ginger, soy sauce and sesarne oil in food processor. Cut the crusts off the breed, then cut each sce into four tiangies. 2 Brush the bread witha very light coating of ol on both sides, put the bread on a baking sheet and cook inthe ‘oven at 180"Cigas mark fora couple of ‘minutes, just unt the bread stars to go slightly bron 3 emove from the oven and spread ‘one side of the bread generously with the prawn paste and sprinkle with some 4 Return to the oven and cook until the paste is fly cooked and heated through, approximately 15 minutes. Serve with a ‘good sweet cil dip and enjoy! - READER TIP ie duickest and easiest way to Soften onions without standin watching ané string toca them inthe microwave fora Iminuts. You can cook them just as they are, or add butter, ci Easy Food 7Food Bites in your ciety i @ a erode ea Homes Show atthe ROS Dui 30 WIN A DINNER! I youre atersome wh some wholesome and tat ood, The Board Bor snd Gil isthe spore Coos classic American ste: 1 gual serena ana Carentan nzormnoishass | | Sulondbea peas were \www.roscommoniambfestival.com oo ine. To be in wit amply email your cor aint a the subject line to edi Ta aan sion onto nranaaeed | | °YAPA2OH 200 demas, wwvwslowioodelare.com Le make sure to stop by and say Nl ifyeeinterestedin geting some groving tis foryourveng® | oe demdenrg i pnaorao cari Stow ons, | SSSI {eka ac in Hilcborough Cast, County Down cen pardensoniraancom Superauinn has — just launched ‘anew range of cupboard ingredients, s0 you can create o tasty, effortless meals on demand. Shoppers can now find the best in authentic herbs, spices, stocks and sat, With over 60 new products, including Superquinn's own brand gravies and stocks, cas its and premium brands such as Epicure and Steenbergs Kitchen Dining Organic, you'l always find the best ingredients, from the qv a & ‘every day to the obscure Sanit ovtloa We have two fantastic hampers of uiving Bed products from this extensive new . range, worth €50 each, to give away. Website of the month ‘Tobe in with a chance of winning, email Ifyou‘te after cool, contemporary. your contact details with ‘Superquinn’ designs, look no further than this new Irish online in the subject line to editoreasyfood@ re with fun gifts an for your hom zahrapublishing.com by April 20th 2011 ‘www.brunoandbean.com 8 kasy Food ‘way 201— e L CHOCO HEAVEN a fan of Buta's Chocolates, if youre a fan of B oe ath rrinerectve 0 A cence genes encse! | ( Gocasteopetence IE FEAST Anew ‘Super Soya! ) ™ range has just landed in Marks & ‘Spencer! Vegetarians can now load (CHEESE PLEASE Carve everything trom gooey Brie €16 62/614, worwliverbonas. sausages and lasagne to cottage pall made from soya protein, vewvmacksandspencercom Donnybrook Fair fans will be delighted to hear there is anew store coming their way this May! Based in Stillorgan Shopping Centre, you will be able to get your hands on all your usual favourites from fresh homemade food to deli products and fine wines. Ald has added two new yoghurts to their Duneen range, produced by trish Yogurt of CConakity in Cork. Combining tasty probiotic yoghurt with «2 choice of summer fruits or strawberies and a crunchy ‘granola tepsing, they'e healthy GETTARTAN-TASTIC with this new textile andyummy, range by Lisel Garsveden, avaiable at ‘wwikea.com| BLOOMIN’ GOO! Bloom, Ireland's largest gardening, food and family event, 1uns for five days over the June bank holiday weekend (June 2-6) in Dublin's Phoenix Park. With over 24 spectacular showgardens, 50 floral displays and a large-scale artisan farmer's market, there is something for everyonel We have five pairs of tickets to give away! To be in with a chance of winning, simply email your contact details with ‘Bloom’ in the subject line to editoreasyfood@ zahrapublishing.com by April 20th 2011 wurweasyfoodie Easy Food 9CHOOSING THE BEST LAMB Associated Cra Butchers of reland offers ‘ay aciice on buying the best amb of he ‘You cout ick a better time to purchase lam. n sason, it atts best. Many people automaticaly opt forthe legs when bbying acu, but there are many other bbautful euts of amb, that are much Kinder to your walt and ase just lovey, And you wer't compromise on ‘quali, Choose fem shoulders, racks and (gots and keep the foloningin mind. ‘When shopping fr lish lamb, select lean cus and use lowfat cooking methods, such as easing, boiling, Eres hg yn tet oi FLAVOUR BOOSTERS is oo: hasbeen stored at the ncorect Bring some creative favours tothe temperature It ma 0 inde tat the dinner tale wih the new Easy Tasty eet os og pce fist Cae Magi renge by Lure Santi The renge thathas tie excess gud on re 19s thebest to purchase. Cats fam may ary elour rom past (a blend o alan ingredients pink ight red but shuld tives ok ‘01 a5 tomato, Pamesan ae por Seah nc ul ose Theft spoke mustrooms) oad depth to sows, end sas and rubs to season. From €350 at x Recreate sees APPLE SALT AND Hey caaecemne PEPPER SHAKERS, ers0168@ includes herbs and spices, Umami f , white and way foking while the bones shouldbe reddish in colour ard moist. If you plan to gal amb chops, you wal get the best results # you choose got Inn or sdeloin chops or ami cute. Ask your local Crat Butcher for adie onthe best value outs, Lams fed excusively on grasses and clove ands flavours determined by \hatit feeds an Lam frm coastal ‘counties feed on salt marsh plants, while lam from the hil coun feed onthe heather that arow there. But al eed is natural. Enjoy your new season lr from your Craft Butch. Sd Teacosyeuiien @ wrwyisterweavers. com ee oeeeeoeae | aRKET FOCUS ace {gh and fase corn large ‘every Sunday. Get your hands oF ot obend eee ee their stalls and craftOutcher 7228500" ‘Associated Craft Butchers of reland ‘CERAMIC STRAWBERRY TRAY, €7/65.05 @ wwwdotcorngitshop.com 10 Easy Food ‘way 2010’Callaghan Hotels offer a choice of 4 luxury Hotels, from the traditional elegance of the Davenport Hotel to the stylish contemporary design of the Alexander Hotel, all centrally located in the heart of Dublin. | “Qllaghan eSB EULA) O ( S ¢: info@ocallaghanhotels.com Neritoe eae ©’Callaghan Hotels have 4 properties in Central Dublin. There are three 4 star hotels which range from the Traditional 0’Callaghan Davenport to the contemporary O’Callaghan Alexander to the boutique O’Callaghan Stephen's Green. All bedrooms are spacious, individually air-conditioned, have wireless internet access, private valet car parking, personal safe, tea/coffee making facilities and garment care units (trouser press, iron & board), gym and Business Centre. All meeting rooms have wireless internet access, are air-conditioned and have natural daylight. Our 3 star property, The O’Callaghan Mont Clare isa traditional hotel renowned for its warm Irish hospitality and personal service. Three of the properties are located adjacent to each other tucked away, just off Merrion Square in Dublin’s City Centre. The fourth hotel, O’Callaghan Stephens Green is located only 10minutes walk from its sister properties. Each hotel is centrally located just minutes from the main shopping areas, traditional Irish pubs and Georgian Dublin, theatres, restaurants, bars and city nightlife.inaly we'e seeing brighter evenings ‘and even some sunshinel AS m ove winter and Christmas and the again. And. the seasons change, so too do reat to see flowers growing in in wintey,butlately making lots of big salads for diane ove slow cooked st I rave bee using as many vegetables as | can. White cabbage i great for making @ meal out of a salad, Its so fresh and gives realy rice textue. Ths Asian chicken salads big enough with pita bread, but You can also substitute turkey for chicken, if tha’ what you have to hand ~ ang have lots of lovely fresh lime juice! Its ck to ke i you havea food processor, as that takes care fal the chopping and grating Utimatey isa heathy, game butitdoes taste gorgeous! ‘Another favourite substantial salad would be @ Nigise t's also realy quick to some cooked green beans, tuna, haxdboled 1299, and cooked new potatoes with salad 12 Easy Food leaves and scatter tasty and really easy Personally speaking | th kalarata olives. Really salad is probably the only salad that you can serve for nner without your husband boyfriend commenting ‘Ugh! Salad for diner? Not to generalise of anything, but! thik the presence of potatoes has a lat to do with the salads appeall And whist on the topic ofthe buenble spud, there really is thing ike @ good otata salad. My grandmother used to add a chopped eating apple to hers, and | always do 1 potato ‘onion, 2 iced apple and greek yogurt mixed the same. Cold, cu chopped tod Tabbouleh is another really nice salad 10 have ‘main cours, or alongside 2 lamb c eatin baling water a Simpy soak bulgar cover. While its soaking, you ean finely chop an ‘onion, cucumber, Make a sim oil and some Middle Eastern spices, and mi ‘of herbs and tomatoes. the vagetables with the drained bulgar wheat, salads are perfect for bringing to rina lunchbox and for picnics. Oh, must be getting very optimistic bout the weather to be planning picnics area. ASIAN CHICKEN SALAD Serves 46 400g carrots, coarsely grated 4003 white cabbage, shredded 2 chicken breasts, cooked and sliced 100g bean sprouts Handful of radishes, sliced For the dressing 4 tbsp peanut butter 6 tbsp coconut milk | fresh red chil, finely chopped 2 thsp fresh coriander, chopped Juice of 1 ime Toseve: Pita bread 1 Mixall ofthe salad ingredients together in big bow! 2 Ina small bow, mixall of the dressing ‘naredients together unt you get a smooth 3 Dizzle over the salad and mix well. Serve ‘withthe pitta breads orin a trtila wrap. ‘may 201STYLED BY SASHA SONNENBERG PHOTOGRAPHED BY RICHARD WEBB. Aweek’s worth of mealsros STE ee ‘CAULIFLOWER AND 1 Heat the olin a large frying pan and ‘SPINACH CURRY sauté the onion and gatic for 34 minutes Serves 4 ntl softened. Addin the chil and cook for 2 tbsp oil anather minute 1 onion, diced 2 Add the cauliflower florets and potato 3 garlic cloves, crushed hunks, then stiri the cury pasteand 2 red chilies, deseeded and finely ensure the vegetables are well coated. chopped Cook for 34 minutes, then add the tinned 1 caulifower, cut into florets tomatoes and pour inthe stock. Bring to 300g potatoes, peeled and diced the boll, cover and leave to simmer for 3 thep medium curry paste approximately 20 minutes. 400g tin chopped tomatoes 3 Fold in he spinach tothe curry and 400m! vegetable stock remove from the hest. Serve on a bed of 180g baby spinach leaves basmati rice ee aco [Seer [arb 14 Easy Food ‘way 20weekly budget t CHICKEN QUESADILLAS 5 Ry Serves 4 1 tbep oil 11 Hoat the sunflower olin a pan, add the peppers, ani and chil power then cook sting for 29 minutes, unt just softened, then add the chicken and cook fora further {69 minutes until the chicken is cooked. 2 Divide between wo flour toil, spreacing the mixture tothe edge then sprinkle equal amount ofthe grated cheese ‘Wraps are a much better overt op Tmative than bread when 3 Top with another flour torile, pressng__4 Tum outonto aboard and cutinto wedges jt comes to sandwiches too down gent then cook one atatimeine to serve alongside geen vegetables or saad pad any of your favourites non stk frying pan over alow heat for 29 ingredients oll and gol Secure Mines po ie unite Geese mets and ES RS ‘with a cocktail stick if needed. the filing is piping hot SAUSAGE PASTA BAKE combine the flavours, ensuring the pasta is Serves 4 well coated, Spoon the whole mixture ito an 500g pork sausages eh ovenproof serving dish 2 tbsp grainy mustard 5 Remove the sausages from the oven and 2 tbsp tomato ketchup - * slice them into chunks. Taansfer them toa ‘1tbsp honey . bowl and eile over the mustard dressing 2 tbsp olive ol Pour the sausage and marinade over the 11red onion, sliced paste and add the cheese. Retun to the oven ‘1red pepper, deseeded and chopped B @__ 1011820 minutes, or untl the cheese has 200g mushrooms, quartered i ‘melted and the dish is golden, 1143p chill powder soy trol hopped iornstoee Feng SauFat 6 [are 13 [nwa 772 Prati 515 Som 16 [Sgr 187 [Fb 25 150m apple juice 300g cooked pasta shapes (fusit, bows, penne, etc) 150g edam, Emmenthal or other white cheese), chopped ‘3 Heat the ol in a lege frying pan 11 Preheat the oven to 200°Cigas mark 6. and add the onion, red pepper and Pasta is the aerate ee Place the sausages in a baking tray and, mushrooms, stir fry for 5-6 minutes. Add family meal and can ‘occasion! For 00k fr 18 minutes. ‘the chill powder, tinned tomatoes and up or down for the occasior 20. 2 Meanwhile, mix together the mustard, apple juice and str wel, more pasta ideas, se page ketchup and honey. rin the cooked pasta and toss to wwwrmessyfoodie Easy Food 15CHICKEN NOODLE SOUP Sorves 4 1 thsp sunflower oll 180g mushrooms, sliced 1 carrot, cut into thin matchsticks 180g sweet com 6 spring onions, trimmed and shredded 4 chicken breasts ‘lites chicken stock 2 tbsp soy sauce 200g e499 noodles To sone: Handful of fresh parsley 1 Proheat the gil Once ready, gil the chicken breasts for 8-10 minutes, turing hatfway, unti cooked through, Cutt chicken into thin sives, or shred 2 Heat the ol ina large saucepan and add the mushrooms and cartots, Cook for 23 minutes unti they begin to soften, then add the sweet com, sping anions, chicken and stock and bring tothe bol 3 Stirin the soy sauce and noodles, and continue siting until the noodles soten. Reduce the heat and simmer for 8-10 ‘minutes, Spoon into warmed bos to serve, and sprinkle with some parsley. coon ead per servin ea aca vegetables you have in the fridge ee a eas extra protein, add in some beans POC QUICK KEDGEREE Serves 23 2 thsp olive oil 1 onion, chopped 4009 cooked rice 2.3 tbsp medium cuny paste 3 thsp boiling water 200g tinned salmon, drained 1004 frozen peas ‘4eags, hard-boiled, peeled and quartered 1 Heat the alin 2 large frying pan and sauté the onion for 4 minutes unt softened. Add the cooked rice, curry paste and baling water and stir wel. Cook for 56 minutes, string regula. 2. Add the flaked salmon and frozen peas and mix well. Cook for §-6 minutes until these are hot through, Serve with the ‘quartered egas on ton. 16 Easy Food \ er ‘way 20SPICY BACON PIZZA Serves 2 2 thsp oll 45 rashers, chopped 6-8 thsp passata 11 emall red chilli, deseeded and finely chopped 112 garlic cloves, crushed Yetep dried oregano 11red onion, sliced 100g mushrooms, sliced 2 shop-bought pizza bases 200g mozzarella, sliced Salt and pepper To serve: Green salad 1 Preheat the oven to 190°Ci/gas mark 5 2 Heat the alin a lxge frying pan and ‘00k the bacon untl starting to cris. Transfer to aboard and chop, 3 Add the chopped onion and mushrooms to the frying pan and cook for 3-4 minutes LEMON FOOL Serves 6 75g mascarpone “4 thsp icing sugar 250m double cream, lightly whipped 10 thsp lemon curd Tosene. Lemon zest Ginger biscuits 1 In alarge bow beat together the ‘mascarpone and icng sugar together unt smooth 2 Light fold in the whipped cream, then Stir through the lemon curd witha fork so it is svoakod, 3 Divide the lemon curd foo! between six lasses and top with some lemon zest Sarve with ginger biscuits. wwwrmessyfoodie weekly budget ntl softened 4 Meanwhile, in a small bow, combine the passata, crushed gato, chil, oregano and peprer '5 Spoon the seasoned passata onto the pizza bases, leaving room fora crust at tho edge. Layer the onions, mushrooms ‘and bacon on top, then arrange the slices of mozzarella over the toppings. {6 Cook the pizza inthe oven for 10-12 minutes, or until the base 8 crisp ‘and the cheese has melted. Serve with 9 green selad rom ea ing Faso [Sato Saoe 5 ‘oti 10 | Sod Tay [Sone 1270 [way oT Fre 150 Easy Food 17SALMON PARCELS Serves 23 ‘4 salmon fillets 4spring onions, trimmed and shredded 2-3em piece of fresh root ginger, peoled and grated 1 red popper, desceded and thinly sliced ‘Watsp soy sauce 1 thep olive oil 200g egg noodles 11 Hoat the oven to 200°C/gas mark 6 Take four sheets of nonstick baking parchment and lita salmon filet into the contre of each one, 2 Sea and red pepper over each salmon filet. Drizle each with a litle soy sauce and olve cil and wrap up securely in the parchment. 3 Bake for 20 minutes uni cooked through and flakes easily with a fork 4 Five minutes before the salmon is cooked, bring a pan of lightly sated weter to the boll and cook the noedles, according to some ofthe spring onion ginger fish is QUICK CRUMBLE Serves 4 2 tsp comflour 5 tsp sugar 1215p vanilla extract, 200g frozen fruit 100g flour ‘tsp baking powder 50g butter, cut into cubes 3 thsp Demerara sugar Whipped cream 11 Heat the oven to 220°C/gas mark 7. Ina small bowl, mix together the cornflour, sugar and vanilla extract. Pur the frozen fruit into ramekin dishes, then top vanilla sugar mixture 2 Put the flour and baking powder into 1 bow! and use your fingers to rub in the cubes of butter until you have @ mble consistency. Stir in the sugar and mix well. 3 Sprinkle the crumble topping over the ramekin dishes of fut and bake for the packet inst equally betw ' Carefully unwrap each salmon parcel 2am wil escape, and it onto taking care ass the noodles. Drizzle wih th cooking juices ns, Drain welland divide four serving plates, Fazive [Saray [owrs Ss enon aT 5-18 minutes until the topping turns golden and the fruit mixture is bubbling, Serve with ‘whipped cream. 18 Easy Food. ‘way 20Katie Dunne hais from County Louth where she Works as @ community care worker. Har cocking style ‘centres around quick and easy to prepare meals that wl ‘so appeal o her husband and two young chitren. See ‘what Katie thought of our Spring Greens Spaghetti on page 22, Rachel O'Rourke works long and varying hours wurweasyfoodie Easy Food 19WEI liguie a Sens Vie SelitetaeWAles lit) “Mic lWOULE Bah) Blo aS Photographed by: Joagne Murphy tive ol! te, then add the and chopped sun-chie 2 gate cloves, crushed 150g mushrooms, chopped 3-4 sun-dried tomatoes, chopped the final minute 4-6 tbsp sun-dried tomato pesto Mes 400g penne 25g pine nuts, toasted Salt and popper Fresh parsley, roughly chopped 1 Heat te ol ina large frying pan ov Prot ibe 20) Easy FoodPeer nie Serves 4 1 tsp olive oll 3 gatlic cloves, very finely chopped 2x 400g tin of chopped tomatoes 2 tbsp capers, drained 1 smal tin of anchovies, drained and chopped 12.16 black olives, sliced ‘tsp dried chil flakes: 400g penne or spaghetti Grated Parmesan Fresh parsley or basi, roughly chopped 1 Heat the ol ina large saucepan, add the > Conchiglie, or pasta shes, come in several sizes and can be stuffed, baked or used in hot dishes or salads : >> Farfaleis a fancy way of describing bowshaped pasta — great for kids! >> Fettuccine isa long pasta, Hater than inguin which great with creamy sauces, >> Linguine, meaning ite tongues is long, flat and narow. >> Macaroni isa hollow, curved tube and refers to the dough thats used to make it >> Penne isthe tubular kind and is extremely versatile asi soaks up sauces. >> Ravioll are round or square pouches of pasta led with cheese, mest or veg. >> Rotini, o spirasftwists to you and me, i very versatile, clings to sauces well and is teat fr chunky sauces or pasta salads. >> Tagliatlleis a heavy pasta that comes in fla, long strips ideally sulted to strong sauces, >> Tortelliniisa ring-shaped pasta usually filed with met, cheese or veg, and served with fa broth or eceam sauce,The all-new Get instant inspiration with our recipe of the day, or browse our recipe database for other delicious (and easy!) menu ideas! READ THROUGH ‘OUR LIBRARY OF ARTICLES AND TIPS Whether you're on the hunt for step-by-step explanations to help you develop your kitchen skills, advice on growing your own fruit and vegetables, or even projects to keep the kids entertained, you'll find it here! website is now live! Look no further for a comprehensive collection of recipes, top tips, step-by-step instructions to help you develop your kitchen skills, advice and community forum! asvV FOOd TD Aen) CREATE A FREE ACCOUNT AND LOGIN FOR EXTRA CONTENT ‘Asa member of Easyfoodiie, you can chat away with fellow foodies in our forum. Once logged in, you can also send messages to friends, share recipes and participate in the Easy Food online community! and you could win some fantastic prizes!Try something new this month with one of these delicious prawn dishes. Styled by: Sasha Sonnenberg Photographed by: Richard Webb SINGAPORE NOODLES Sorves 46 300g peeled prawns 300g chicken breasts, thinly sliced ‘tbsp Chinese rice wine 60m! light soy sauce ‘tbsp fresh ginger, grated £2509 dried vermicelli noodles 60m! vegetable oi ‘tbsp cury powder 1 red chili, deseeded and very thinly sliced 6 spring onions, immed and sliced diagonally 60m! chicken stock Pinch of sugar Salt and pepper 24 Easy Food To serve Fresh coriander, chopped 1 Place the prawns, chicken, Chinese rice ‘wine, one tablespoon of soy sauce and two teaspoons of ginger ina shallow bow. Sti Lntil well combined, then cover and leave to marinate in the fidge for 20 minutes. 2 Meanwhilo, place the noodes ina large hestproot bowl. Cover with boiling water and set aside for 5-6 minutes to soten. Drain and rinse under cold water 3 Heat one tablespoon of olin a wok over 2 igh heat. Ad hal ofthe prawn mixture and titty for 12 minutes or unt just cooked through. Transfer to pate then repeat with the remaining mixture, 4 Heat the remaining olin the wok over a high heat. Add the curry powder and stiry for 15 seconds. Add the chill, mast ofthe spring ‘onions and the remaining ginger, and stiefy {or 12 minutes or unt the spring onions have started to soften, '5 Retum the prawn mixture to the wok, along ‘with the stock and remaining soy sauce. Taste {and season with sug, salt and pepper. Add the noodles and toss unt heated through, ‘Sprinkle with fresh coriander and the remaining pring onians before serving Fotis [Seo 16) [oabo Ta [Eno Hal ‘rteins5[ Seaham a] Super 189 [Fb Oa ‘may 205 ways with prawns GARLIC CHILLI PRAWNS. Serves 4 (asa starter 2 tap vegetable oil 60g butter 8 gatic cloves finely chopped. 2 small red chilis, desoeded and finely chopped 20 raw king prawns, peeled and deveined, with tails intact Tosone: Handful of fresh parsley, chopped. Ccrusty bread. 1 Hoat the ol and butter in a lage, deep frying pan over a high heat. Once the butter has meted, but isnot smoking. edd the garb, ills and prawns, Cook for 3-4 minutes, tiring regularly, untl the prawns tum pink Take ate not to overcook the prawns as they wil become chewy and tough. 2 Transfer the prawns int individual serving shes and cizale with some ofthe garlic PRAWN SPRING ROLLS Remember that prawns cook butter: Spink with the parsley and serve with ea extremely fast and will become ree nee ee tough if overcooked. Prawns that have already been cooked WET RTE ee 1 tp sunflower oll plus extrafor greasing Should be added ate lete stage Faria _[owraare [bower 300g mix of stirfry vegetables in caskingtas they iaalyoany retin 75 [Beau 160 [Sow 099 [ve inch piece offesh root ginger, grated Pecditcatrchested ‘Small bunch of coriander, finely chopped 200g rw prawns, peeled 2 thsp sweet chili sauce, plus extra to serve {8 sheets of readymade filo pastry thawed ‘tbsp sesame seeds (optional) f 1 Preheat the oven 10. 220°Cigas mark 2-Cook the noodles ocording to the packet instructions, then dain and nse in cold water. - 2 Heat one teaspoon o lin a wok o lp, non-stick frying pan. Add the vegetables, ‘ginger end ha ofthe chopped coriander for ‘minutes uni almost cooked, but sil wth litle crunch, {3 Add inthe prawns for 1-2 minutes unt pink, than str in tha sweet cil sauce, coviandor leaves and cooked noods, then remove frm the heat 4 Brush four sheets of flo pastry with a itis ‘ol then cover each with anather sheet. Pile a ‘quarter ofthe prawn mixture along the narrow edge of each pastry pile, then fold over the CUT OUT AND KEEP ledges and rol up ike 2 parca Preparing your prawns ey eee ata eecte a ener at Shelled prawns will need to be peeled before or after cooking ‘Twist the head off with one hand, holding the body in the ‘other Turn it over and prise the shell open, starting at the 1 1 i sesame seeds i using) and bake, seam side | head and working down. With the shell removed, there wil 1 i 1 ' ! ‘dow fr 12-16 minutes until esa and goin. Serve with extra sweet chill sauce for dipping be a blac ine running down the back, whichis the intestinal 1 tract.To remove, ‘devein’it by making a small cut along the Feriag [Seer 0p [Oaedd5 [Enogy Dual Si gestion iting out with the knife, roti 1 |Soum0375| Suan [FS A wwurmeasyfoodie Easy Food 25PRAWN FRIED RICE Serves 46 500g long-grain rice 112tbsp peanut oil 800g peeled prawns 6 rashers, rnd removed and roughly ‘chopped (optional) 3 eggs lightly beaten 6.8 spring onions, timmed and sliced diagonally 609 bean sprouts, trimmed 604 frozen peas ‘80m! soy sauce 1 Cook the rice according to the packet instructions until itis tender. Transfer the cocked rice toa baking tray and leave toch in the fridge unt you are ready to use 2 Heat the oilin 8 wok or large frying pan Cover a high heat. Add the prawns and stefry for 3-4 rinutes, or untl they change colou Transfer 108 plate, 1 Adi the bacon to the wok i using) and {ty for several minutes untl golden and crisp. Remove from the heat 4d the egg into the wok, svi around and cook for 2:3 minutes, or unl almost set. Using a woaden spoon break up the cooked egg, then etum the prawns, bacon ‘and rice tothe wok. Add the spring onions, bbeensprouts and frazen peas and stFfty for 1a minute before pourng over the soy seuce and cooking fortwo minutes, or unt the rice ‘anc peas are heated through. retin 55% | Sod 25 [Somer [Ree 26, Easy Food, gy When buying prawns with their = shells still on, buy double the weight you will need. YOUR GUIDE TO PRAWNS >> Buying Prawns are sald cooked, frozen or fresh When buying fresh prawns, make sure the ar frm and glossy. Avoid shells that are broken or slippery Pravin thet heve ‘colouration should also be avoided, as this means the meat has started totum bad, Prawns should typcaly be ablue-grey colour or may be translucent; they only tum a white/pnk colour upon cooking >> Freezing Frozen prawns can be used instead of fresh for corweniance; they should be stored in the freezer immediately afer buying Prawns must be defrosted completely before cooking to ensure they are eventy cooked and to prevent contarinaton (unless otherwise stated To defrost, place ina covered bow inthe fridge overnight: ‘once thawed, do rot rereeze, >> Storing Prawns are perishable so itis best to buy tham fresh and cook them that day. However, they can be refrigerated and sed within 24 hours the same applies to delrosted prawns, Sto inthe fidge as soan as possible after buying, hey should be kept ina sealed container or their orignal packaging the coldest part of the fide [COCONUT PRAWN SKEWERS Serves 4 | 6 spring onions, finely chopped | 400m coconut milk | 45 thep fresh coriander chopped (650g raw king prawns, devoined and pooled Pepper Toserve: Lemon wedges Coriander leaves 1 Placa the spring cnions, coconut milk, cofiander, ol lime zest, ime juice and pepper in a non-metalic bowl, Mix together wel then ‘add the prawns, tuning to ensure they are well canted. Cover with cingfilm end leave to marinate in the fridge for one hour 2 While the prawns are marinating, soak eight skewers in water to prevent burning. {3 Preheat the gio mediurrhigh heat Drain the prawns and reserve the marinade “Tnvead the prawns onto the skewers. 4 Gill the pravins for 7-8 minutes, bushing ‘withthe reserved marinade and turing frequently, or until they have changed colour and are cooked through. '5 Serve the prawns immediately with lemon ‘wedges and coriander sprigs. Fea Prine [saree [ens [Seasrao roy 25 ibe 055 Prawns are low in fat and calories, so they are a great choice for adding to stir-fries, salads or sandwiches.+ t's for dinner? cooking for 1 Often seen as more difficult than feeding a group, cok pages OF loesn't have to be boring and plain} Don’t forget the wonders of batch-cooking for the __ freezerto save you both time and money! _ Styled by: Dee Daly ; ~~ Photogra| loanne Murphy } PAN-ROASTED LEMON CHICKEN 1 garlic clove, crushed 1 tsp freshly gated ginger ‘Ye tsp cayenne pepper 1 thsp olive oi 2 chicken thighs 2 spring onions, chopped Juice of Ya lemon 14omis chicken stock 1004 dried pasta ‘ Handful of fresh parsley. chopped Salt and pepper i 11 Mix the gar, ginger and cayenne pepper S in@ smal bow/and cush tether unt hey forma paste, Add the chicken thighs and toss tocoat well 2 Heat the olin frying pan and ada the Chicken and remaining sauce, Cook for 56 ‘minutes over a high temperature unt the chicken is golden brown 3 Add the string onions and tass with the Chicken fr two minutes. Now add the lemon Ice, stock and seasoning, Leave to srnimer ny for 15-20 minutes, 4 Add the chopped hers tothe chicken and simmer for 36 minute 5 Meanwhile, bring 2 bol and cook the fa aoording Yo the packet a lrave 155 Exsy Food 77‘Omega-3 Pei — BAKED SALMON AND GINGER 4 preheat the oven to 2 Pur the salmon filet inkle with the grated ginger and Add the lemon juice, then ped coriander, Inthe fll and bake for Serv 1 bonel ‘Yethsp fresh ginger 1 garlic clove, crushed 1 tbsp lemon juice Fresh coriander, chopped 2-16 minutes, or unt the fish is cooked sale. To serve: through, Serve with 2 ar Green salad rote 2505 | Sedum 205) Seger 0 69 [Fe 0020 ‘way 201 28 Easy Foodwhat's for dinner? Leek and Potato Rustic Tarts 1 xblock of Jus Ro!™ shorterust Pastry ~ thawed 4 generous teaspoonfuls wholegrain mustard = ‘large eok immed, sliced and woll washed 10-12 new potatoes - washed but skin still on 150g Cheddar cheese - grated Beaten egg o glaze GRILLED FRUIT WITH CREME 1 Preheat oven to 200°C / 180°C for fan FRAICHE ' 4 Seimet reac 808 ON MID |e: src pero De | trreteensin entering sts eee 6 6 6608 O808 12tbap crime iche 1 Preheat the gil Cut the fruit in hat fermove the stone and dust with icing ‘sugar. Leave to sit for 15 minutes. Dust ‘again with more icing sugar and gl for 23 minutes unl caramelized and softened, 2 Serves hot ptinklng of nutmeg ‘and some créme fraiche. Easy Food TIP wwwreasyfood ie Easy Food 29Making the best way t costs down . ASPARAGUS BUYING 1 Asparagus can be thick o thi, but rest ‘assured, this ist an incicator of quality ‘Although avalabie fer much ofthe yer, buy asparagus in Api, May and June hen itis at its best. ‘+ Opt for spears that are stright, frm and simiar wth dosed tps. + Asparagus has a very shot shel. so choose bunches which smell fresh and then use within two to three days of buying STORING + The best way to store asparagus is upright ina vase or bow. Yeu can aso ‘wrap the ends in damp tissue and refrigerate PREPARING + To prepare, rinse and bresk of tough ‘ends there's no need to chop the fends, just bend the stalk gent and itl break naturally to get id ofthe woody end. cooKinG + Asparagus is very vrsatl and can be eaten raw, crizied with ol, grilled, roasted, usedin sleds, soups and pastas or with eggs. Lighter cooking methods are recommended to take advantage ofits ‘wealth of nutional properties 30 Easy Food st of seasonal fruit and veg is the menu’s#flavour, keep your grown products. ees PEPPERS BUYING “© Choase firm, shiry, righty coloured peppers with a tight skin and their stems intact. They shouldbe heavy fo: thei size. ‘+ Dul peppets or those that have shriveled shouldbe avoided, as should those with bruises or blemishes. Tis could be an indicator of decay ‘STORING “ Pogpers shouldbe refrigerated inthe ‘vegetable drawer in a loose plastic bag and sed within five days. Green peppers may lasta week. ‘+ Pegpers can also be frozen, siced or whol, for up to month and wil retain their colour and tavout To get a fonger shel ite, blanch {in boing water for three minutes) and then. freeze, PREPARING ‘The seeds, core and pith need to be removed when chopping cooKING ‘+ They can be ailed, roasted, sautéed stuted, ‘baked or acled toa stisty o salad ASPARAGUS FRITTATA Serves 3 225g ssparagus, trimmed 2 thsp olive oil 1 small onion, finely chopped 1 small red pepper, finely chopped 1 garlic clove, crushed 1996, boaton woll 3 thsp Parmesan, freshly grated Salt and pepper Toserve: Green salad 1 Cut the asparagus spears int thirds, then steam or boil until just tender; set aside 2 Heat the olin a large oven-proot frying pan over a medium heat. Add the onion and ‘0ut6 for 4-5 minutes, then add the garland ‘cooked asparagus and cook for ane minute 3 Pour over the beaten eggs and add the ‘grated Parmesan. Season, then cover the pan ‘and cook for about 6-7 minutes, 4 Just before the eggs have set, place the frying pan under the gill for 2 minutes. ‘Serve cut into slices with a green salad Pasay [Serta [oomessn [Eno al SAGE BUYING ' When choosing sage leaves, ‘they should have no soft spots or ery edges, ‘STORING ‘+ Sage leaves can be stored inthe retigerator. ‘They should be wrappedin paper tones and ‘stored in aplstic bag, For best results, use within four to ve days. ‘= Sage loaves can also be frazen by washing ‘and drying leaves, removing them from. ‘stems and packing loosely in freezer bags. ‘They wilast for up to one year * Itcan also be dried away fom direct suntight ‘and kept nan ainight jer. Fresh sage actualy has a milder flavour to the died varity cooKING * Sage has qute a strong, biter flour so use lightly Add towards the end of cooking sit looses it favour when cooked for 10 long. ‘Sage will compliment ny foods with onion present and works wellwith creamy cheeses, beans, potatoes, rsottos and meats. Pace a ‘sprig on meats curing cooking for nour. ‘way 20STUFFED MUSHROOMS WITH ROCKET AND BLUE CHEESE Sorves 2. asa starter 8:40 large mushrooms 3 gatlic cloves, crushed 2 thsp olive oll 3 thsp fresh breadcrumbs Large handful of rocket 60g blue cheese 2.3 thsp pine nuts, toasted Salt and pepper 1 Preheat the oven to 170°C/gas mark. Clean the mushrooms and remove the stems carefully. Chop the stems finely ‘and cook withthe garlic in the olive oll uni they have reabsorbed their juice. Mix in the ‘est ofthe ingredients until the cheese is fully incorporated. 2 Poura tiny amount of ave ol into the Bottom of an ovenproof dish and ral the ‘mushroom tops init. Place them in the bottom of the cish and carefully spoon the stuffing into the mushroom caps. 13 Bake for 30-40 minutes, until the mushroom caps are soft Pron 5 secre; [ete 1275 Som 05s] Seaer WHAT'S IN SEASON: MAY HERBS In season now: Basil Mint Parsley Sege Thyme Peppers Fish huberb Sealions Tomatoes Coming ito season: Beetroot Broad beans: Broccoli French beans Letuce Chinese Leaves, loeberg, Lollo Rosso, Red Oakleat) Coming into season: Chives: Coriander i ‘VEGETABLES Inseason now. Asparagus Aubergine Cabbage Cauliflower Cucumbers Lettuce Round) Mushrooms Pak Choi Coming into season Wor one month oni New potatoes Shallots Tunip RUT Coming into season Strawbertes inner? seasonal foods MUSHROOMS BUYING ‘= When choosing mushrooms, opt for those witha firm texture, even colour and tightly closed caps. Avoid ‘mushrooms with soft spots or bruising. STORING + IF our mushrooms are loose, store ‘them inthe fridge in paper beg, cin «8 bowl with dampened kitchen paper covering. They should not be stored in «plastic bag as it will cause them to sweat and become sly, + Keep them anay from strong smeling foods suchas raw onions as they do sosorb odours, ‘+ Mushrooms should be used quickly to preserve their flavour They will keen for maximum a week if well stored, PREPARING ‘© Mushvooms do not need tobe peeled, so are a chef's best fiend. The only preparation they need is if the stem is dry ~cut the bare end. Shitakes and Portabello mushrooms may also need 2 vim as they have tougher stems, ‘When you cut mushoams, the ‘exp0sed parts wil tum darker. Cut just before use or wipe the edges with lemon juice to preserve. ‘cooKING '* Do not cook mushrooms in an aluminium pan, as it will cause discolouration, ‘= Mushroom stems can be used in stocks and soups. Tim and freeze for seat alter stage, ‘+ Mushrooms are easy to use and can bbe seasoned and cooked ina variety of was2 courgettes, chopped 1 yellow pepper, deseeded and cut into strips 1 red pepper, deseeded and cut into strips 1 aubergine, chopped 1 red onion, quartered 2 garlic cloves, whole 4 thep olive ol, plus extra for drizzling tap dried mixed herbs 1 gate clove, crushed 400m! chicken or vegetable stock 150g broccoli, cut into small florets 2509 couscous 1245 cherry tomatoes, halved 2 thsp fresh parsley, chopped Zest and juice of 1 lemon Salt and pepper s, peppers, aubergine, Layer the 20.20 minutes, until ide 2. Heat two tablespoons of the olin a large saucepan and add the gai, Pout in the stoc ‘and add the broccoli ing tothe boil he stock to be 4 Fluf the couscous eens) co De aterad to at ledued BA ore coutiowerand Ree ae eee aera ty g Aare by: Richard Webb the next day too! rMANGO CHICKEN SALAD Serves 4 180g plain low-fat yogurt 1204 fresh coriander, chopped 2 tbop lime juice 2 tbsp mango chutney 1 thsp Dijon mustard 1 tsp ground turmeric ‘Ye tsp cayenne popper 1 cooked chicken (about 2% pounds), shredded ‘1 mango, peoled and diced 285g baby spinach leaves Salt and pepper 1 Ina mecium bow, mix together the yogurt cofinder, ime juice, chutney, mustard, turmeric and cayenne unti well combined. Season with saltand pepper. 2 Add the stvedded chicken and iced mango, and toss allthe ingredients together to ensure the chicken is wel coated. 3 Serve the chicken and mango misture on a bed of spinach leaves. [Seren [eos co retin [Seu 0575 Sua 9 This is a great option for using up leftover roast chicken. Mango gives a lovely natural sweet ‘taste that just screams summer! SALMON AND SPINACH SALAD Sorves 4 4 skinless salmon fillets 285g baby spinach leaves 120g chorry tomatoes, halved 75g goat's cheese, crumbled 150g pecans Salt and pepper For the dressing: 2 thsp olive ol 4 thsp balsamic vinegar 1 tbsp Dijon mustard 1 gatlc clove, crushed ‘i tep dried rosemary 1 Preheat the gil. Line @ baking tray with tin fei 2 Season the saimon with salt and pepper, then gil for 7-9 minutes, until cooked through. Leave to coo! slightly, then use a fork to flake the fish, 3 To make the dee the ingredients and season well 4 Filla serving plater with the spinach leaves and cherry tomatoes, then top withthe flaked salmon, crumbled goat's cheese and pecans, Drizzle with some ofthe dressing, serving the rest on the side sing, combine together ell [ee eave This meal is packed with healthy benefits - salmon is high in protein, low in calories and full of omega-3 goodness, whi what's for dinner? Tuna and Corn Stuffed Potatoes Serves 4 Feady in 1 hour 4 large baking potatoes oi 4 tbsp light mayonnaise 2 x 200g cans tuna in spring water, drained 6 spring onions, timmed and finely chopped ‘340g can Green Giant Sweet Com, drained salt and pepper “Heat the oven to 200°C/400"Figas mark 6 Pick the scrubbed potatoes all over with a fork, thon rub the skins with ove ol lace on a baking tray and place inthe oven to hake for 1-14 hours untl tender Test with the Point of sharp kite, 2 Cut the potatoes in half and scoop the flesh into a bow, leaving arr of firm potato ‘around the edge of the skin. Add the ‘mayonnais tothe potatoes and mash together. Add the tuna, spring onions and sweet orn, season if needed then pile the rixture back into the potato shels. Place bbackon te baking ray and return tothe oven, toheat through for § minutes. 2 Serve with a mixed sala. ‘Tip: Instead of tuna, try siced frankfurters, se about 150 Easy Food 33‘To help your poached egg keep its shape, try swirling the water before you add the egg to create a whirlwind effect. CHICKEN AND CHORIZO SALAD Serves 2 ‘10 new potatoes, halved or quartored so all, equal size 100g green beans, halved 23 thsp olive oil 2 chicken breasts, chopped 1 chorizo sausage, chopped 2eags 1 bag of watereress or spinach leaves 2 tbsp chopped olives 11red onion, sliced 2 thsp red wine vinegar Salt and pepper 1 Puta saucepan of water onto bol. Once the waters boing, add the new potato chunks and cook for about -9 minutes, Ade the green bears to the water and cook for further 2-4 minutes until the beans are tender but stil etaining some crunch, Drain and setaside 2 Heat two tablespoons of olin a lage pan over a mmediurvhigh heat and add the chicken, choi and cooked potatoes. Cook for 810 minutes, stiring oocasionaly, until the chicken is fully cooked and the potatoes have start to csp up. 3 Meanwhile, filthe saucepan again with water and bing tothe bil, Reduce the heat to simmer. Crack the eggs, one ata time, on toa seucer and gently side into the water. Leave the 2965 t0 600k for 334-4 minutes, then remove vith a slotted spoon and set down on apiece of Kitchen paper to absorb any excess water, 4 To make the dressing, mx together tablespoon of of with the red wine vinegar and add some seasoring, 8 Assemble your salad leaves on lates, add the chopped olves and red onion before topping with the chicken, chorizo, potatoes and poached epg Pour over some dressing and serve immediate 7 Sada Sonera STEAK SALAD Serves 4 750g beef steak 4 thsp olive oil 2 tsp cumin seeds 4-5 courgettes, sliced into thin batons 2 red peppers, deseeded and cut into strips 2 thsp red wit 1 garlic clove, crushed ¥4-1 16d chill, deseeded and finely chopped 125g rocket leaves Salt and pepper 1 Preheat the gril to medium-high. Brush the steak on both sides with one tablespoon of the olve ol, then rub both sides with pepper and cumin seeds 2 Gil the steak for 34 minutes on each Pee ee: Op cepoodgenteietd cee, to create another delicious meal. side for medium rae, or until cooked to your preference. Remove from under the gil ‘cover with tn fol and leave to stand for five minutes before slicing lagonaly nto strips. 38 Cover a baking tray with tn fol and place under the gril. In a lage bow, toss the ‘courgette and peppers with 2 thsp of femaining olive ol then gil for 4-6 minutes, ‘or unt tender. Remove from the heat 4 To make the dressing, whisk the remsining tablespoon of olive oi, vinegar, gale and chil ina bow and season with salt and pepper § Place the rocket leaves in a large serving ‘bowl and top withthe steak, courgette and peppers. Pour aver the dressing, than toss well to combine, roti 5 Seam 0.25|Sug0r 75 [Fb 0 ‘way 201DISCOVERY. Mexicans know how to party, so follow their lead and celebrate Cinco de Mayo on the Sth ‘of May - celebrated in Mexico with a fun-filled day of festivities including singing, dancing, music, fireworks and great food. With a little help from Discovery Foods, you can get a piéce of the Cinco de Mayo action thanks to a choice of tasty Mexican recipes for ‘an easy fo prepare, tasty midweek supper. Nachos Grande fin of Discovery Spicy Refried 1..Spread the Reftied Beans over ceca S Corny Peg Acu Ker) Tomas Deke cara gee ts ee een ed enter ed 100g cheddar cheese grated 3. Cover the orllla. chips evenly Reese tog Fa ae] ean eee) Pee acc Kad omen eRe etd Follow these four steps and we can promise you the best Fajitas possible. Firstly make sure your pan is really hof when you cook. Secondly, season your meat/fish/veg with our fajita seasoning. It is unlike any other you will find and we are very proud of it.Thirdly, make sure your forfillas are warm, 0 they roll perfectly. Bul, most importantly, enjoy them with a crowd of friends or family. Chicken Fajitas et : a re) e ae ceed eae) Pera Poe ete ety Sa ea a Pry Sache eee een eo cen nome ey Flour Tortillas, Discovery Salsa, Pewee ko =a These eau T= S ils fons teoal anew a neea ay coeateneds So make it Mexican on Cinco de Mayo with a tasty midweek ‘supper for family and friends - all made easy by Discovery. Visit www.discoveryfoods.co.uk for more recipe inspiration.‘am not a maring per ion, morning is best lft unt later on inthe day and | will hide my head under my plow 0 thinks diferent. We should all agree that 4pm isthe best ‘and groan at anyoo ime to have morning. Really the only humane al with way 0 narning is to postpone it unt Although, I must admit the mere mention of lunch does not particulary fi n probabl be bi either. Again, this fact ‘on the fact that |am a man. You see, men sare only meant to do one thing at atime. This ‘sour talent. We can single-mindedly invent airplanes or work out how the earth rotates 0 a8 the case may be forme, work out which cereal to give the kids for beskfast. Whilst ing this, Lamm somehow meant to be figuring cout what to pack for thee lunch, Hal Another impossible task ile | can feed myself adequately enough ack imagination wie o someone ch, It could also be said that | lack motivation, My current recipe for schoo! lune bread (bang on the counter, butter (slap that con), meat [pat pat, creese (gettin there) and note bread (slap dash Then into the lu nthe obligatory caro sticks, yogurt and apole. The only thing thal could possibly be more boring than me making Th Kids do not seem to notice how impaired | can be inthe mamings, or how hare | work just to get the breakfast and lunches nade and them out the door. My offspring usually throw 0 ely helpful staternents ike: “My breakfast is too hovcold! “You forgot sat!" and "Sometimes dogs are My hands are shaking Easy Food are just shaking forthe want of it ‘doess't help that fallinto pattems of behaviour | find something works and toit until someone says that they are sick of mri Ud bode well forthe longevity of /e9ards to school ints are usualy voiced ater | nat unfortunately eave t into my usual pater. Hopefully, now pave prepared therm. id and 24 houts for me to forget fallbo that Ihave voiced my culinary shortcomings in leftovers. You see where | am going with ths. writen form, | wil make amends. Iwill prepare Of course, yesterdays dinner becomes today's somethin packed lunch! And it negates the minc-numbing This is where my cunning plan for lunc mn ring sandwich making ritual! Absolute comes into action, Ital starts the day before, genius. | should get a patent out on tis idea hat no one ha atdinnertime. labways cook too much and because lam pretty ught oft before wondering wat to do with the th base and spread a thin layer over the base, {Leftover sauce can be frozen for later use) 4 Distribute ham slices aver the dough, ‘Sprinkle with cheese, Fold the dough over ‘and pinch the ends and sides together. Poke 2 fev holes inthe top '5 Cook for 30 minutes or until golden brown, Slee into individual sections 10 serve with a green sale. 3 packs of pre-mixed pizza base For the sauce ‘100ml tomato passata Yetube of tomato paste 1 garlic clove, crushed ‘A bunch of fresh basil leaves For the filing: Anything you usually put on a pizza. | used Serrano ham and grated cheese ‘Stromboli lass really well in the fidge. For lunches, just cut a sice and wrap it ina ‘sandwich bag (in case it get squashed and ‘makes 8 mess). You don't have to use pizza ‘base mix either, You can use a foccacia recipe just as wel, but this takes along time 10 prepare as you have to let itrise @ couple Cf times. Itcan also be made without the ‘sauce for that savoury bread taste. 1 Preheat the oven to 200°C/gas mark 6 Prepare the pizza base 3s per the packet instructions, 2 To make the sauce, puta the ingredients in ‘a blender and pulse until it is mixed wel 3 Lay the piza dough flat on a reased baking sheet. Spoon some sauce onto the vay 2011Aileen Flanagan, 29, from Monaghan, has been living in Dublin forthe last three yeas. She enjoys ‘cooking for famiy and fiends, and has taken inspiration from her travels to Thaland and Malaysia ‘Allgen has developed a passion for baking, which ‘goes down well with her coleagues, and so ried our Lemon Tat on page 49, wurweasyfoodie Easy Food 37‘Any firm white fish will # work for this recipe ~ cod, yj haddock and plaice are perfect Bf examples. Check with your local fishmonger for the best deals, and ask them to skin and de-bone the fish for you. Re Serves 4 {800g skinless whitefish fillets, cut into strips 169g, lightly beaten 1 garlic clove, crushed (optional) 1009 breadcrumbs 1 thsp fresh parsley, chopped 600g potatoes, pooled and cut into chips 2 tbsp olive oil 400g frozen peas 150ml créme fraiche Saltand pepper 1 Preheat the oven to 200°Cigas matk 6. Line two baking sheets with non-stick baking parchment, b 2 Mixtogether the egg and gatic dove fi using) ina shalowbowl. Ina separate bowl combine the breedcrumbs and chopped parsley, and season. 3 Dipeact fish piece into the egg mixture, then into the breadrumbs and coat every, Lay the stigs onto ‘one of the prepared baking sheets, 4 Meanwhile, bring 2 lage saucepan of ight salted water to the bol and cook the potatoes for 6 minutes, dain well and then tum tothe po. Add the alive ol ‘and salt, cover and shake to coat Arrange the chips (onto the second taking shest and spread out evenly. '5 Move te chips into the oven and cook fo 15 ‘Minutes before adking the fsh.Turn the chips at this pin, then cook fora further 1520 minutes unt the chips ae crisp and golden and the fsh is cooked ‘trough 6 While the fish and chips are cooking ring a ‘Sayoopan of water to the bol and cook the peas for {56 minutes, Dain and blend withthe creme fraiche ‘and pepper in food processor, or with a hard blender Return tothe panto heat trough gently before serving longs the fish and chips J [ewes [EnmoreCHICKEN FAJITAS Serves 46 2 tbsp oil 450g chicken breasts, cut into strips 2 tsp Cajun spice 2 garlic cloves, crushed ‘tsp ground cumin ‘ered chill, deseeded and finely chopped 1 red pepper cut into strips 1 yellow pepper cut into strips 1red onion, sliced. Juice of time 8 flour tortillas Topping suggestions Grated Cheddar Sour eream Chopped Jalapeno chilies Chopped tomatoes or tomato salsa Tosene. Green salad 4 Coat the chicken strips inthe Cajun spc. Heat the ol ina lrge frying pan, Add the chicken and gal, and sty for about 5-7 ‘nutes, Add the cumin and cil and cook for another 3-4 minutes, 2. Aad the vegetabes to the frying pan, and Pour in the lime juice. Cook for 34 minutes until the vegetables are tender '3 Warm the trtlasin the oven for microwave fora few seconds if you prefer then create ‘your tortilas with some ofthe chicken minaure in the centre and your choice of toopings. Serve with a groen saad, Prati 75 Seam 0295[ Suan wwwrmessyfoodie Cook some extra chicken when you're making this dish, and have it cold for lunch the next day. Pack your wrap with lots of salad ingredients to bulk it out and you'll soon have a healthy, tasty sandwich alternative! HONEY-MUSTARD CHICKEN THIGHS Serves 4 8-10 chicken thighs 4 tbsp wholegrain mustard 4 thsp clear honey Salt and pepper Tosenv: Mashed potatoes 1 Preheat the oven to 180°C/gas mark family favourites 9 marinade that will work equally well on whole chicken breasts, kebabs or drumsticks when BBQ season comes around. 2 Inalarge bom, mix together tha mustard, honey and seasoning, Ac the chicken thighs and toss to coat Tiansler the chicken to a single layer in a roasting tin 3 Cook for2530 minutes, basting with the [uices onoe or twice throughout, until cooked ‘through and the juices tun clear. Serve wath ‘mashed potatoes. [ere 7co [eae [Eowyn EasyFood 39Sorves 4 '500g potatoes, cut into chunks. 6 good-quality pork sausages tbsp oi ‘red onion, sliced 150m! beof stock 60m! red wine 1 tbsp butter Salt and peppor 1 Bring alarge pot of salted water tothe bol and ook the potatoes until tender 2 Meanwhile, gril the sausages fr about 1015 ‘minutes, tuming regular. 3 Heat the olin a larg frying pan and sauté the ‘onion for 4-5 minutes, unl softened. Add the red ‘wine to degiaze the pan and stir wel, 4 Pourin the stock, bring othe bol, then reduce the heat toa simmer and leave until the gravy has reduced and thickened slighty 5 Drain the potatoes, then mash wath butter, mk ‘and seasoning, Sarve the sausages on aed of ‘mashed potatoes and pour over the onion gravy Farsg [outer ey [owes [ew oh Protein 675 |Seatumi3a [Seger sa _|Abe 9 For a new twist on this classic eer ee eee de ee ag rn Serves 12 225g butter 4409 brown sugar 120i golden syrup ‘tap salt ‘tap baking soda ‘tsp vanilla extract 2259 popcom 11 Preheat the evento 110°C Melt the butter ina saucepan over a medium heat. Stirin the sugar, golden syrup and sat Bring tothe bol stiring constant, then bol without string for 3.4 minutes. Remove from the heat, sti in the baking soda and vanila and pour over the popcorn. 2 Bake ina shallow dish for an hout, sting regulary Leave to coo, then breaknto pieces, Faring [eset [ombesnia roti 35 [Bod 25] Suge 40 Easy Food ‘way 201Bright, colourful and jammed with nutrients, fruit is super kid-friendly and yummy! Get your budding chefs to introduce more fruit in to their diet with these easy ideas they can do themselves ... weekend cooking let's get fruity | | 11 Make ‘magic wand! using bite sized coloured melon balls (er other copped ‘rut and thread them along a straw or lolipop stick, 2 Use cookies cuters to make fun and interesting shapes that wil be more appealing o young palettes. Stars, hears, flowers... got creative! 3 Play on the gorgeous aay of futy colours to entice kde to eat up their {nut and make mealtimes more fun by creating funny faces! wurmeasyfood Easy Food 4)Fill your blender with lots of nutritious fruit and up your five-a-day in one easy Whirl Easy to make, theyll got little hands Involved too. Serves 2 (or 1 adult) | banana, peeled and chopped 128g strawborios 180m! pineapple juice 1 Pour all tho ingredients in toa blender ana whizz together until smooth 2 Serve ina tall glass and garish with a strawberry on the rim. Add crushedice cubes te create a frit erush! Fang [Seefotnng [oars [Eoeoycl ee areata aes or orange juice for pineapple juice Sel Pa eat Try to use fruits that are in season — they will be cheaper, ‘more plentiful and will taste better too. To check what's season this month, see page 30. 42 Easy Food Makes 4 4 bananas Honey oF chocolate spread, toro 23 thsp chopped nuts 4 ice-cream sticks 1 Pool the bananas, then gently insert an ice-cream stick into each 2 Lightly rall each banana in honey or chocolate spread to cost, then rollin the chopped nuts. 3 Freeze for one hour and enjoy! For a little variety, roll the bananas in peanut butter, or freeze the banana as is and dip in chocolate spread when frozen. Earnie eet era ee Poets ai Pe eer Pree pee a Dey es ee eight grape ‘way 201Makes 4 250g mixed beries 250g bio yoghurt 1 tsp honey (optional) 4 waffle cones 1 Purée or chop the mixed berries, Pour nto the yoghurt and mix gently Frozen and canned fruit count ‘to9, but try to avoid fruit tinned in syrups and opt for those in natural juices instead. Be Le Nanas wwurmeasyfoodie weekend cooking Family Day Out for Less! Receive 4 FREE 2 for 1 passes to over of Ireland's i 0 leading Eran when you purchase 2 promotional Poe MECCA Che BEN a icy Easy Food 43Serves 4 {850ml chichen stock 1 tbsp Thai red eury paste ‘tbsp fish sauce 1 gatic clove, crushed 2tsp sugar Zest and juice of 2 times 100g mushrooms, sliced 448 spring onions, siced 250g cooked chicken, shredded Tosorve: Handful of fresh coriander leaves Lime wedges 1 Pour the stock inte a saucepan and bring it : a ta the bol. Reduce the heat to@ simmer and stirin the cury paste, fish sauce, geri, sugar, lime juice and two-thirds ofthe zest Add the mustvoors and the whites of the spring onion, then cover and leave to simmer for $4 2 Sitirin the cooked chicken and two thie of the sorng onion greens until heated through, then serve adie into howls and soatrered vith the remaining ime zest, spring onion and some fresh coriander leaves, [soravoss [eae sre [enwry rica Protn 2195S Ta [Suge be To et family ‘Awok is the backbone of Thai | cooking and is used to cook ttaditional recipes, ue “the majority of dishes. For best results, make sure to use wooden spatulas or utensils. 48 Easy Food ‘way 20n1